Heat the oven to 160C/fan (320 degrees F) 140C/gas (284 degrees F).,______,Mix together the bananas, eggs, butter, toffee yogurt and sugar, until well combined.,Sift the flour and baking powder together and fold into the mixture, then fold in three-quarters of the pecan nuts and half the toffees.,Spoon the mixture into the pan and level the top.,Sprinkle on the remaining nuts and toffees.,Bake for 50-55 mins until the loaf is risen and feels springy.,Cool in the pan, then remove and peel off the lining.,Will keep, wrapped, in an airtight container, for up to 3-4 days.,*Use wetted scissors to make it easier to cut the toffees.,*.